|High Point Elks Lodge #1155
6th Annual Chili Cook-Off
Saturday November 14th, 2009
Sponsored by the High Point Elks Lodge #1155
1. Eligibility: At least one team member must be an Elks Lodge Member in good standing. The registration Fee is $20.00 per team, there will be a maximum of 8 team members per team. Each team member will receive a free drink coupon. All team members must be at least 21 years of age.
2. Entry Requirements: A completed entry form and the registration fee must be turned in to the House Committee, or Lodge Manager, no later than October 24th, 2009. Make all checks payable to High Point Elks Lodge #1155.
Each team is required to make at least 2 gallons of Chili. Each Team must have a theme and a name for their Chili
3. Time Schedules: Teams may begin to set up equipment, decorations, etc. any time after 2:00 pm on Friday, November 13th, 2009. Please have your area set up by 9:00 am Saturday morning. Team Captains meeting will be held at 10:00am sharp, Saturday Nov. 14th, 2009. All teams may begin preparing their Chili immediately following the Team Captains meeting.
SALSA JUDGING @ 1:00 PM
WHITE CHILI JUDGING @ 1:30 PM
TEXAS CHILI JUDGING @ 2:00 PM
OPEN CHILI JUDGING @ 2:30 PM
AWARDS CEREMONY @ 4:00 PM
THE ELKS LOUNGE WILL OPEN AT NOON AND CLOSE @ 10:00PM on Saturday, November 14th, 2009.
4. Chili Rules: All Chili must be cooked on site the day of the cook-off from scratch. No ingredients may be pre-cooked or treated prior to the preparation period. The only exceptions are canned tomatoes, tomato paste, peppers, pepper sauce, beverages, or broth.
Meat may be precut ground or chopped, but not treated or marinated. All other ingredients must be prepared on site during the preparation period. No commercial prepackaged chili mixes are permitted.
Chicken or Turkey may be pre-cooked. "For sanitary reasons"
Chili must cook for a minimum of 3 hours.
Teams may provide Cheese, Crackers, Cornbread, or Peppers to serve with the Chili.
All Cooking and Preparation must be out in the open and in a sanitary manner. Failure to comply will result in Disqualification.
Each Team will provide all the ingredients, utensils, water, and accessories necessary to cook their chili. No electric power is available for cooking-bring your own cook stoves and fuel.
The Lodge will provide (2) 6 foot tables for each team, tasting cups for the public, and containers for the judging samples.
Teams may enter any or all divisions.
Texas division Chili: Texas Chili may not contain beans, rice, or fillers of any kind. Meat should be ground or finely chopped, hamburger grind is discouraged. Blind judging will apply.
Open division Chili: The open division Chili is more like everyday chili. This Chili may include beans, vegetables, pasta, rice, etc. Blind judging will apply.
White Chili division: The White Chili Division is for teams who want to prepare their Chili with Chicken or Turkey. Blind judging will apply.
Salsa division: Prepare your favorite homemade Salsa and serve it with chips for this division. Blind judging will apply.
Judging: Each team will be assigned a team number by the Chief Scorekeeper and will be given a container in which the Chili or Salsa will be collected at the time of official judging. Make sure the container has your team number on it. The Team Captain is responsible for delivering the Salsa and Chili Samples prior to judging times.
Our Food Judges will be judging the Salsa and Chili simply by which one tastes the best. There are no special guidelines to the judging.
The decision of the Chief Judge shall be final.
Showmanship Competition: Showmanship will be judged on your cooking site, theme, costume, action, and audience appeal. Judging will be on a continuous basis throughout the day. Showmanship Judges will remain anonymous.
Awards: The winning team in each category will receive a champion's certificate and $50.00 in Elks Buck$ to be used in the Lounge.
HIGH POINT ELKS LODGE #1155
6TH ANNUAL CHILI COOK-OFF ENTRY FORM
CIRCLE CATEGORIES THAT YOUR TEAM WILL ENTER:
TEXAS CHILI NAME: __________________
OPEN CHILI NAME: __________________
WHITE CHILI NAME: __________________
SALSA SALSA NAME: __________________
TEAM THEME: _____________________________
THE ABOVE INFORMATION IS CORRECT TO THE BEST OF MY KNOWLEDGE. I HAVE READ THE HIGH POINT ELKS #1155 CHILI COOK-OFF RULES AND REGULATIONS AND I WILL ABIDE BY SUCH RULES AND REGULATIONS.
TOTAL FEE ENCLOSED: _________________________